by Wendy Skala | Wednesday, June 15, 2016 | Recipe
Ingredients: 500g Duck or Chicken Livers 500g Onions 500g butter ¼ tsp Salt 1-2 tblsp fresh Sage or Thyme (or other favourite herbs e.g. basil, rosemary etc) 1-2 tblsp of port or brandy (or both!) Optional: Pepper to taste Method: Sauté onions in half the quantity of...
by Kate Pospisil | Wednesday, June 8, 2016 | Preserving, Recipe
We like to make this jam with some firm strawberries and some soft ones and with the rhubarb remaining intact rather than going to mush. Ingredients 750g Strawberries, washed, hulled and cut in half 750g Rhubarb, washed, chopped into 2-3cm pieces 1 Vanilla bean split...
by Kate Pospisil | Wednesday, June 8, 2016 | Recipe
This is a great base recipe for all sorts of herbs and leafy greens that are seasonally in the garden. Use silver beet to add a bit of bulk to the recipe if herbs are very strong or alternatively, are in short supply. Ingredients 50g bunch Parsley, leaves and stalks...
by Kate Pospisil | Wednesday, June 8, 2016 | Preserving, Recipe
Ingredients 1 kg of Lemons (any you can glean from a backyard tree but Meyer is traditionally the variety used) 75ml lemon juice or homemade pectin About a 1kg white sugar or mix 50/50 brown or raw / white 1 vanilla bean Method Scrub the fruit then cut in half and...
by Kate Pospisil | Wednesday, June 8, 2016 | Preserving, Recipe
This recipe is an old family favourite that is always a winner at our workshops. Makes about 1 litre, recipe is best doubled or trebled Ingredients 1.5 kg ripe Tomatoes 500 g onions 2 Tblsp Salt 2 cups Sugar 3 Tsps Curry powder ¼ Tsp Chilli powder 1 Tblsp Dry mustard...
